FIELD: food industry.
SUBSTANCE: invention relates to food industry. The method involves extrusion of amaranth flour containing dough. Amaranth flour is represented by a mixture of starch fraction and amaranth seeds shell containing fat in an amount of no more than 2% and particles sized to 800 mcm and at the latter ratio equal to 6:1-5:1 respectively.
EFFECT: invention allows to increase the product porosity and storage life.
2 ex
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Authors
Dates
2014-01-10—Published
2011-09-22—Filed